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Recipe

Classic Beef Stroganoff

Scott Phillips

Servings: 4-6

This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It’s a rich yet homey meal that comes together quickly enough to make even on a weeknight.

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Ingredients

  • Kosher salt
  • 1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
  • Freshly ground black pepper
  • 2 Tbs. canola oil
  • 3 Tbs. unsalted butter
  • 10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
  • 1 cup finely chopped yellow onion (about half a medium onion)
  • 1 Tbs. all-purpose flour
  • 1 cup lower-salt beef broth
  • 1 cup full-fat sour cream, at room temperature
  • 1 12-oz. package wide egg noodles
  • 1 Tbs. thinly sliced fresh chives

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 120
  • Sodium (mg): 500
  • Carbohydrates (g): 41
  • Fiber (g): 3
  • Protein (g): 31

Preparation

  • Bring a large pot of well-salted water to a boil over high heat.
  • Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.
  • Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.
  • Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.
  • Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.
  • Serve the beef Stroganoff over the noodles, sprinkled with the chives.

Tip

Use reduced-fat sour cream at your own risk; it will likely curdle.

Reviews

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Reviews (18 reviews)

  • User avater
    BillieJEckley | 02/26/2019

    Perfect dish for breakfast.

  • BeaHaven | 12/22/2018

    I made the stroganoff twice - once as written and once with changes and my preferences. The recipe as written is very very nice. The 4-star rating has do do with the top round was noticeably tough. The onions were crunchy and I thought the mushrooms shouldn’t be as thinly sliced. The overall taste was excellent, however I’ve never had stroganoff without Worcestershire and I’ve decided that I prefer to have it in my stroganoff.
    The 2nd time making the recipe I used sirloin strips, thinly sliced the onion and cooked them first and then added cremini mushrooms cut in four (if I used buttons I would leave whole). After adding the beef and stirring the sauce I stirred in 1 tsp Worcestershire sauce.

  • MairiC | 02/23/2015

    Loved it! Changed the order of things a bit, sauteed the onions first, added a big clove of garlic, minced, then the mushrooms. Also put the beef back into the pan before adding the sour cream, and added a spoonful of Dijon mustard, and fresh dill with the chives. Would definitely make it again.

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